Home Chef charges ~$10/serving
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Make it at home: ~$4/serving
- Cuisine Cajun
- Course Main
- Original Home Chef
- Prep 10 min
- Cook 25 min
- Serves 2
Ingredients
- 2 organic chicken breasts
- 8 oz organic penne
- 1 cup organic heavy cream
- 1 red and 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp cayenne
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp oregano
- 2 tbsp avocado oil
- ¼ cup pasta water
- ¼ cup Parmigiano-Reggiano, grated
- 2 green onions, sliced
- salt
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Mix all spices. Cook penne to al dente, reserve pasta water.
- Coat chicken in spice mix. Heat 1 tbsp oil in skillet medium-high. Sear chicken 6–7 min per side until 165°F. Rest, slice.
- In same pan, heat remaining oil. Saute bell peppers 3 min. Add garlic 30 sec. Add cream, simmer 3 min. Stir in parmesan until melted and sauce coats a spoon.
- Toss in penne with pasta water to loosen. Top with sliced chicken and green onions.
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